Banana Chocolate Chunk Muffins are soft, fluffy bakery-style muffins that are the perfect way to use up those overripe bananas sitting in your fruit bowl.
By making the most of the natural sweetness of ripe bananas, these muffins can be made without a lot of extra sugar, which makes these banana chocolate chunk muffins ideal for afternoon tea or a lunchbox snack.
Table of Contents
Why you will love this recipe
- soft, moist and full of banana flavour
- uses overripe bananas, reduces waste
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- overripe bananas - the more ripe the better!
- self-raising flour - self-rising flour
- light brown sugar
- buttermilk
- salted butter
- an egg
- vanilla extract
- vegetable oil
- ground cinnamon
- dark chocolate
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- self-raising flour - make your own using this ratio: for every 1 cup (150g) of plain flour (all purpose flour), add 2 teaspoons of baking powder and sift well to combine.
- buttermilk - make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture is slightly thickened and looks curdled.
- salted butter - substitute with unsalted butter plus a pinch of salt.
- dark chocolate - substitute with milk chocolate.
How to make banana chocolate chunk muffins
- Whisk together the flour, light brown sugar and cinnamon.
- Stir in the chocolate chunks, then set aside.
- Mash bananas.
- Mix in remaining ingredients.
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- Combine wet ingredients with dry ingredients.
- Divide batter evenly amongst the holes of a lined muffin tin and bake.
Top tips for the best result
- To mash the bananas, I use a potato masher or a fork - you want to make the banana as smooth as possible (like puree), the odd lump here or there is ok, but you will see them in the finished muffins.
- You could also use a small food processor or blender if you would like to get a smooth puree.
- When you fold together the flour mixture (dry ingredients) and the wet ingredients, don't overmix - this will make the texture of the muffins tough.
Storage
These banana chocolate chunk muffins will keep in an airtight container at room temperature for 3 to 4 days.
Muffins can be reheated individually in the microwave for 20 to 30 seconds.
The cooked muffins are suitable for freezing.
Other recipes you may enjoy
4 Ingredient Banana Muffins - just add a few pantry staples to your sad-looking bananas to make soft, fluffy banana muffins. Maybe throw in some choc chips to make them banana chocolate chip muffins!
4 Ingredient Banana Bread - this easy banana loaf recipe uses pantry staples to make an easy homemade banana bread that you can customise to make your own!
Blueberry Buttermilk Muffin Recipe - soft, moist buttermilk blueberry muffins are the perfect bakery treat to make at home. They are bursting with the taste of sweet, plump blueberries and vanilla.
📖 Recipe
Banana Chocolate Chunk Muffins
Ingredients
- 270 g self-raising flour self-rising flour
- 155 g light brown sugar
- ¼ teaspoon ground cinnamon
- dark chocolate chopped into chunks
- 3 overripe bananas see my notes
- 250 ml buttermilk
- 2 tablespoons vegetable oil
- 60 g salted butter melted
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- Line a 12-hole muffin pan with paper liners and set aside.
- In a large bowl, whisk together the flour, light brown sugar and cinnamon, then stir in the chocolate chunks and set aside.270 g self-raising flour155 g light brown sugar¼ teaspoon ground cinnamondark chocolate
- Place bananas in a medium bowl and mash until smooth.3 overripe bananas
- Add buttermilk, vegetable oil, melted butter, beaten egg and vanilla extract to the banana puree and mix well to combine.250 ml buttermilk2 tablespoons vegetable oil60 g salted butter1 egg1 teaspoon vanilla extract
- Pour the banana mixture into the flour mixture and fold gently to combine - it's important not to overmix so the muffins stay soft.
- Divide the batter evenly among the holes of the lined muffin tin.
- Bake for 20-25 minutes, or until a skewer or toothpick inserted into the middle of a muffin comes out clean.
- Remove muffins from the pan and place on a wire rack to cool.
Notes
- The amount of mashed banana comes to just over 1 cup (250ml).
- I use a potato masher or a fork to mash the bananas - you want the banana to be as smooth as possible (like puree). The odd lump here or there is ok, but you will see them in the finished muffins.
- You could also use a small food processor or blender if you like.
- When you fold together the flour mixture (dry ingredients) and the wet ingredients, don't overmix - this will make the texture of the muffins tight and tough.
Want to save this recipe?
Email yourself a link to this page and come back later.
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